Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 40 min
Total time: 100 min
Ingredients: 350 g (about 1 ¾ cups) Light brown sugar; 3 (about 150 g) Egg; 330 g (about 1 ½ cups) Sunflower oil; 350 g (about 2 ¾ cups) All purpose flour; 10 g (about 2 teaspoons) Baking powder; 3 g (about ⅝ teaspoon) Baking soda; 10 g (about 1 ¼ tablespoons) Ground cinnamon; 5 g (about 2 ¾ teaspoons) Ground ginger; 350 g (about 7) grated Carrot; 75 g (about ¾ cup) chopped Walnuts; 75 g (about ¾ cup) Dried cranberries; 50 g (about ½ cup) Unsweetened shredded coconut; 1 teaspoon (about 5 ml) Vanilla extract; as needed Milk; 50 g (about 3 ½ tablespoons) room temperature Salted butter; 350 g (about 2 ¾ cups) Powdered sugar; 150 g (about ½ cup) Cream cheese; as needed Pomegranate seeds; as needed chopped Walnuts

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POSTED April 16, 2020 (LAST UPDATED June 25, 2021)

Serves

Total Time

1hrs 40mins

Calories

857

Our signature triple-layer spiced carrot cake is packed with walnuts and cranberries, and sandwiched together with a classic cream cheese frosting.

INGREDIENTS

Light brown sugar
350 g (about 1 ¾ cups)
Egg
3 (about 150 g)
Sunflower oil
330 g (about 1 ½ cups)
All purpose flour
350 g (about 2 ¾ cups)
Baking powder
10 g (about 2 teaspoons)
Baking soda
3 g (about ⅝ teaspoon)
Ground cinnamon
10 g (about 1 ¼ tablespoons)
Ground ginger
5 g (about 2 ¾ teaspoons)
Carrot
350 g (about 7)grated
Walnuts
75 g (about ¾ cup)chopped
Dried cranberries
75 g (about ¾ cup)
Unsweetened shredded coconut
50 g (about ½ cup)
Vanilla extract
1 teaspoon (about 5 ml)
Milk
as needed
Salted butter
50 g (about 3 ½ tablespoons)room temperature
Powdered sugar
350 g (about 2 ¾ cups)
Cream cheese
150 g (about ½ cup)
Pomegranate seeds
as needed
Walnuts
as neededchopped

METHOD

1. Pre-heat oven - 170°C
2. Grease 3 clean round pans
3. Line 3 clean round pans with parchment paper
4. Add light brown sugar, egg and sunflower oil to a clean large mixing bowl
5. Beat until well combined then set aside
6. Add all purpose flour, baking powder, baking soda, ground cinnamon and ground ginger to a clean large mixing bowl
7. Whisk briefly until blended
8. Mix dry ingredients into the egg-sugar mixture until just combined
9. Fold carrot, walnuts, dried cranberries, unsweetened shredded coconut, vanilla extract and milk into the batter
10. Pour batter into 3 round pans evenly
11. Bake until skewer tests clean - 25 min, 170°C
12. Let cool in pan - approx 5 min
13. Turn out onto cooling rack
14. Add salted butter and powdered sugar to a clean large mixing bowl
15. Beat until creamy
16. Add cream cheese and mix
17. Cover cooled cakes with frosting
18. Sprinkle with pomegranate seeds and walnuts

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